This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert!
Want more pie recipes? I recommend Grasshopper Pie, Lemon Meringue Pie, Coconut Cream Pie, Peanut Butter Pie, or Apple Pie!
Chocolate Mousse Cheesecake Steals the Show.
Chocolate Mousse Cheesecake Steals the Show.This is one of my favorite desserts to make for a special occasion because I can make it in advance, and everyone raves about it! It's as beautiful as it is delicious and I can't wait for you to try it! Talk about a triple threat with three layers of decadence in every bite.
I first shared this recipe in 2017, adapted from Mel's Kitchen Cafe's cheesecake “pie” version. As we've enjoyed it over the years I've adapted it to bake as a traditional cheesecake in a springform pan, which we prefer, with higher cheesecake to mousse ratio.
How to make Chocolate Mousse Cheesecake:
Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Blend in the sour cream. Spread the filling over the Oreo cookie crust in an even layer.
Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly). Remove from oven and allow to cool completely. (No need to bake in a water-bath, since we will add a mousse and ganache on top).
Mousse: Add chocolate chips to a heatproof bowl. Heat ½ cup cream in a microwave safe bowl until hot. Pour cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
Add remaining ½ cream and vanilla to a bowl and whisk until stiff peaks. Gently fold in to chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat, Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake. Refrigerate for at least an hour before serving
Make Ahead and Storage Instructions:
To Make Ahead: his cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day.
To Store: Keep any leftovers covered in the refrigerator for 1-3 days.
More Cheesecake Recipes:
Follow me for more great recipes
Recipe
Chocolate Mousse Cheesecake
Equipment
- Springform Pan optional
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons (70 grams) butter , melted
Cheesecake Layer:
- 12 ounces (340 grams) cream cheese , softened
- 3/4 cup (150 grams) granulated sugar
- 2 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup (230 grams) sour cream or plain Greek yogurt
Chocolate Mousse
- 1 cup (240 grams) heavy whipping cream , divided
- 1 1/3 cups (226 grams) semi-sweet chocolate chips high quality, like Ghirardelli or Guittard
- 1/2 teaspoon vanilla extract
Ganache
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 4 Tablespoons (56 grams) butter
- 1/4 cup (60 grams) heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon (7.5 grams) powdered sugar
Instructions
- Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat the oven to 325 degrees F.
- Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Mix in the sour cream. Spread the filling over the Oreo cookie crust into an even layer.
- Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly).Remove from oven and allow to cool completely. (No need to use a water-bath, since we will add a mousse and ganache on top).
- Mousse: Add chocolate chips to a heatproof bowl. In a separate microwave safe bowl (or in a saucepan on the stove), heat ½ cup cream until hot (not boiling). Pour hot cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
- Add remaining ½ cup cream and vanilla to a mixing bowl and whisk until stiff peaks. Gently fold in to cooled melted chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
- Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat. Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake.
- Refrigerate again for at least an hour before serving
Notes
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
Follow Me
I originally shared this recipe December 2017. Updated November 2024.
Original recipe adapted from Mel's Kitchen Cafe.
This post contains affiliate links.
Absolutely delicious!! I made this for my husband’s birthday and the whole family loved it! My daughter requested this as her birthday cake too! This ones a keeper!!
This was one of the best recipes I have tried in year’s. So delicious and it looks great too.
I have made this many times for special occasions and it’s always a huge hit! Definitely give yourself plenty of time to do each step without feeling rushed – either a half day or two days to space it out. Nothing complicated, it just takes time between each step.
This was phenomenal! I gave myself all day to make it so I wasn’t rushed. Nothing was complicated, but it does take tons of time to make each step and give it time to cool in between. The result? SO worth it! My whole family was raving about it. I’ll definitely be making this one again!
For the oreo crust, did you only use the cookie part or did you include the white part that in the middle
You use the whole, filled cookie.
I’ve made this twice in a springform pan using the Philadelphia cream cheesecake recipe and followed it with the mousse and ganache recipe here. It’s delicious. The first time I used the same amount of mousse as the recipe and doubled the ganache recipe. This time I doubled both as the spring form pan is large and I like the ganache to cover the sides as well. The best!
If I were to double the recipe, how long would it need in the oven?
What size pan would you be using?
I am thinking about making this recipe and was wondering if I could use a springform pan, and if the baking time would change. Please let me know ASAP, as I am planning to make this as one of the desserts for Easter ( for my chocoholics) lol
Thanks in advance.
Hi Kathy, that’s fine! Baking time should be about the same. Enjoy!
OMG I just finished making it and it is heavenly!!! My boyfriend is going to love it!!!
Hi! I have made this recipe before and my whole family loved it. I want to make it again, however, this time around I have a guest with a severe egg allergy. Any way to omit or replace the eggs in the cheesecake layer? Thank you!
Thank you so much! As for the eggs–I really can’t say. The only thing I could think is possibly unflavored (clear) gelatin.